- 2 tablespoons light soy sauce
- 1 tablespoon hoisin sauce
- 2 tablespoons clear rice vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 3 tablespoons vegetable oil
- 2 cloves garlic, minced
- 2 teaspoons minced fresh ginger
- 1/3 cup minced red onion
- 1 cup chopped canned button mushrooms
- 1/2 cup water chestnuts, minced
- 1 pound boneless, skinless chicken breasts, minced
- 8 to 10 inner leaves iceberg lettuce, edges trimmed and chilled
- Handful of fresh cilantro leaves, coarsely chopped
- 1/4 cup unsalted roasted cashews, coarsely chopped
- Combine the soy sauce, hoisin sauce, rice vinegar, salt, and sugar in a small bowl and mix together until the sugar dissolves.
- Heat 1 tablespoon of the oil in a wok over high heat. Stir-fry the garlic and ginger for 10 seconds. Add the onion, mushrooms, and water chestnuts and stir-fry for 2 minutes. Remove the contents of the wok.
- Heat the remaining 2 tablespoons of oil in the wok. Swish the oil around, add the chicken, and brown for 1 minute, or until no longer pink. Add the cooked vegetable mixture back to the wok, decrease the heat, and stir in the sauce mixture. Stir for 1 minute, or until the sauce is heated and the chicken is cooked through.
- Spoon the filling in equal amounts into the lettuce cups. Top each lettuce cup with cilantro and sprinkle with chopped cashews. Serve warm.